Jai

Jai

Jai, also known as monk's food or Buddhist vegetarian stew, is a vegetarian dish commonly consumed by Buddhist monks in China. The dish typically consists of a mix of various vegetables, mushrooms, and tofu, and is cooked in a savory broth. The exact ingredients used in Jai can vary depending on the region and personal preference, but it often includes bean sprouts, carrots, bamboo shoots, jujubes, lotus roots, and black mushrooms. Jai is a low-calorie, high-fiber dish that is also rich in vitamins and minerals. The combination of vegetables and tofu makes it a good source of plant-based protein, while the broth provides a warming and comforting quality to the dish. Jai is often eaten during Buddhist holidays and is believed to be a way of purifying the body, mind, and soul.